Pumpkin Fudge

Pumpkin Fudge

INGREDIENTS
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

DIRECTIONS
Line a 9x9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

I will say: DO NOT USE a cheap thin tin foil. Reynolds brand even makes a heavy duty NON STICK FOIL that worked perfectly for me. For those of you who end up with pumpkin caramel....you didn't cook it long enough...end of story.

This fudge has a nice texture, but has better flavor with 1/2 tsp. pumpkin pie spice and 1/2 tsp. cinnamon. Once it comes to a boil, turn the heat down so it's just enough to maintain the boil and stir *occasionally* as the directions say, for 18 minutes. The fudge is perfect. It is also good with chopped walnuts.

You can use a candy thermometer (230 F) for the final boil.